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This culinary arts degree brings together key culinary techniques and advanced theoretical concepts in food science, technology and ethics. It’s designed to develop your creativity and provide the springboard for your career in culinary arts. It's suitable for a wide range of students - from students who are coming directly from secondary school to industry professionals wanting to further their skills.
In your first year, you become familiar with culinary arts as a discipline. You collaborate with your classmates to discuss culinary arts culture and explore concepts of sensory appreciation. In Year 2 and 3 you take more advanced culinary arts courses. There’s an emphasis on the cultural and social aspects of food preparation.
Apart from the courses below you also need to complete courses from your second major, your chosen minor(s) or electives. You can tailor the degree to your interests and include courses from related disciplines like food science, hospitality, tourism, event management, human resource management or marketing.
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If you're majoring in culinary arts, this is the main subject area you specialise in. It makes up one third of your degree and consists of five culinary arts-related courses you study throughout your degree (this includes some 30-point courses).
The Advanced Culinary Showcase course is at the heart of your final semester, giving you the opportunity to create an event. This practical experience helps you build further skills for the workplace and consolidate your decision on your professional career after graduation.
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
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The Māori-language term kai refers to traditional Māori cuisine.[1] When the Māori arrived in New Zealand from tropical Polynesia, they brought a number of food plants, including kūmara, taro, purple yam, hue and tī-pore, most of which grew well only in the north of the North Island. Kūmara could be grown as far south as the northern South Island, and became a staple food as it could be stored over the winter.[2] Native New Zealand plants such as fernroot became a more important part of the diet, along with insects such as the huhu grub. Earthworms, called noke, are a part of the traditional Māori diet as well. Problems with horticulture were made up for by an abundance of bird and marine life. The large flightless moa was soon hunted to extinction.[3][4] Rāhui, or resource restrictions, included forbidding the hunting of certain species in particular places or at certain times of year to allow populations to be maintained.[5] Seafood consumed included kōura or freshwater crayfish, pāua or abalone, and tio or bluff oysters.
Like other Polynesian people, Māori cooked food in earth ovens, known in New Zealand as hāngi, although the word umu is also used.[6] Stones are heated by fire and food packed in leaves placed on top. These packs are then covered with foliage, cloth, or wet sacks, and then a layer of earth.[7] Other cooking methods included roasting, boiling or steaming using geothermal heated water, and cooking over an open fire.[7]
In traditional Māori religion food was noa, or non-sacred. This meant care had to be taken to prevent it from coming into contact with tapu places or objects. If it did, the tapu of the place or object, and often the people associated with it, would be at risk. High chiefs, and people engaged in tapu work such as tattooing, were tapu and were restricted in how they could deal with food, with the most tapu needing to be fed by others. One story tells of a war party which had to be postponed as no non-tapu people were available to load the food supplies into the party's waka.
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